Gochujang Tempeh, Blood Orange Salsa, Fire Roasted Corn, Shaved Brussel Sprouts and Shredded Cucumber with My Fav Rice
Ingredients
- Gochujang Tempeh
- 1 block tempeh
- 2 tsp gochujang paste
- 1 tbsp maple syrup
- 2 tbsp soy sauce
- 1/2 cup water
- 1 tbsp rice vinegar
- 1/2 tsp of garlic powder
Preparation
In a bowl, combine paste, water, soy sauce maple syrup, vinegar and garlic powder
Whisk to combine then pour into a sauté pan and set it on low medium heat
Take tempeh and cut into cubes, then place into broth
Allow to simmer and cook as liquid absorbs into the tempeh for about 10 minutes
Increase heat slightly to allow tempeh to brown if desired on the pan or feel free to bake/airfry to crisp up
Dothericething
